The emergence of wine critics and jury evaluation in the world of wine has greatly simplified the lives of ordinary consumers (we can safely rely on the assessment of an independent expert and not waste time on the bad tasting wine), which cannot be said about manufacturers. In the literal sense, the critics are able to decide the fate of sales, and therefore production of wine in General: self-respecting wine boutiques try to work only with those wines that have received rave reviews among the authoritative jury. Leading critics your opinions are able to shape the fashion for a particular brand of wine.
Wine critics
Profession wine critic is almost identical to the taster, only with one significant difference: the taster evaluates to the manufacturer at the production stage, and a critic – when they go on sale. That is the assessment of the criticism is aimed at the buyer, then as a taster to winemaker.
Working tools such experts are a glass of wine, pen or keyboard.
Wine critics are always freelancers who live by publishing books, reviews and articles master classes. Those representatives who are “on-rate” from the manufacturer, do not enjoy the confidence among buyers: it is difficult to believe in the objectivity and impartiality of the conclusions. Most professional critics taste wine blind in order to reduce the influence on their opinions of top brand or taste preferences.
In addition to the verbal evaluation of the beverage, there is evaluation digital scale — rating of the wine. Like despite tried to hold the tasting, it still remains subjective evaluation of one person, therefore, it is always the author’s name. The criteria by which grades are given, this is the taste, cost, type, and more.
The main and common systems are:
- A 100-point system of Robert Parker (100 points – a future classic wine, below 50 – poor wine);
- 20 point scale Jancis Robinson (20 – perfect wine, 12 – boring and bad)
- and also, 3 and 5-point system.
